It’s recommended to make the pickled veggies first since they have to sit for a little while– then you can chop up the salad ingredients and make the dressing while you wait for them to marinate.
Salad:
1 medium head Napa cabbage
1 bunch green or spring onions
1/2 cup cilantro
1/2 cup basil
Dressing:
Equal parts olive oil and white wine vinegar (2-4 tablespoons each)
Salt and pepper to taste
Slice salad ingredients and toss with dressing. Top with pickled vegetables below.
Quick pickled veggies:
1 cup carrots, sliced thin
1 cup radishes, sliced thin
4-6 cloves garlic, minced
White wine or apple cider vinegar (enough to cover the veggies in a bowl)
2 tablespoons honey or sugar
1-2 teaspoons salt
Whisk brine ingredients (wine or vinegar, honey, salt) and pour over vegetables in a bowl or pot. Let sit for at least 30 minutes (the longer it sits, the more brine will absorb). Pickled veggies will keep in the fridge if sealed for 2-3 weeks.